1
|
da Silva TLT, Martini S. Recent Advances in Lipid Crystallization in the Food Industry. Annu Rev Food Sci Technol 2024; 15:355-379. [PMID: 38166315 DOI: 10.1146/annurev-food-072023-034403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2024]
Abstract
This review discusses fundamental concepts of fat crystallization and how various processing conditions such as crystallization temperature, cooling rate, and shear or agitation affect this process. Traditional methods used to process fats, such as the use of scraped surface heat exchangers, fractionation, and interesterification, are described. Parameters that affect fat crystallization in these systems, such as shear, crystallization temperature, type of fat, and type of process, are discussed. In addition, the use of minor components to induce or delay fat crystallization based on their chemical composition is presented. The use of novel technologies, such as high-intensity ultrasound, oleogelation, and high-pressure crystallization is also reviewed. In these cases, acoustic and high-pressure process parameters, the various types of oleogels, and the use of oleogelators of differing chemical compositions are discussed. The combination of all these techniques and future trends is also presented.
Collapse
Affiliation(s)
- Thais Lomonaco Teodoro da Silva
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, Utah, USA;
- Department of Food Science, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - Silvana Martini
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, Utah, USA;
| |
Collapse
|
2
|
Zhang M, Xu B, Zhao D, Shen M, Li M, Liu D, Liu L. Production of Margarine Fat Containing Medium- and Long-Chain Triacylglycerols by Enzymatic Interesterification of Peony Seed Oil, Palm Stearin and Coconut Oil Blends. Foods 2024; 13:1405. [PMID: 38731776 PMCID: PMC11083287 DOI: 10.3390/foods13091405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2024] [Revised: 04/29/2024] [Accepted: 04/30/2024] [Indexed: 05/13/2024] Open
Abstract
This paper reports the preparation of margarine fat using Lipozyme TL IM as a catalyst and peony seed oil (PSO), palm stearin (PS) and coconut oil (CO) as raw materials. The results indicate that there were no significant changes in fatty acid composition before or after interesterification of the oil samples. However, the total amount of medium- and long-chain triglycerides (MLCTs) increased from 2.92% to 11.38% in sample E1 after interesterification, mainly including LaLaO, LaMO, LaPM, LaOO, LaPO and LaPP. Moreover, the slip melting point (SMP) of sample E1 decreased from 45.9 °C (B1) to 33.5 °C. The solid fat content (SFC) of all the samples at 20 °C was greater than 10%, indicating that they could effectively prevent oil exudation. After interesterification, the samples exhibited a β' crystal form and could be used to prepare functional margarine.
Collapse
Affiliation(s)
- Man Zhang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China; (M.Z.); (D.Z.); (M.S.); (M.L.); (D.L.); (L.L.)
| | - Baocheng Xu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China; (M.Z.); (D.Z.); (M.S.); (M.L.); (D.L.); (L.L.)
- Henan International Joint Laboratory of Food Green Processing and Safety Control, Luoyang 471003, China
- National Experimental Teaching Demonstration Center of Food Processing and Safety, Henan University of Science and Technology, Luoyang 471003, China
- Henan Engineering Research Center of Food Material, Luoyang 471003, China
| | - Dongkun Zhao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China; (M.Z.); (D.Z.); (M.S.); (M.L.); (D.L.); (L.L.)
| | - Mengqi Shen
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China; (M.Z.); (D.Z.); (M.S.); (M.L.); (D.L.); (L.L.)
| | - Mengjie Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China; (M.Z.); (D.Z.); (M.S.); (M.L.); (D.L.); (L.L.)
| | - Donghao Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China; (M.Z.); (D.Z.); (M.S.); (M.L.); (D.L.); (L.L.)
| | - Lili Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China; (M.Z.); (D.Z.); (M.S.); (M.L.); (D.L.); (L.L.)
- Henan International Joint Laboratory of Food Green Processing and Safety Control, Luoyang 471003, China
- National Experimental Teaching Demonstration Center of Food Processing and Safety, Henan University of Science and Technology, Luoyang 471003, China
- Henan Engineering Research Center of Food Material, Luoyang 471003, China
| |
Collapse
|
3
|
Tian W, Yan X, Zeng Z, Xia J, Zhao J, Zeng G, Yu P, Wen X, Gong D. Enzymatic interesterification improves the lipid composition, physicochemical properties and rheological behavior of Cinnamomum camphora seed kernel oil, Pangasius bocourti stearin and perilla seed oil blends. Food Chem 2024; 430:137026. [PMID: 37517373 DOI: 10.1016/j.foodchem.2023.137026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 05/13/2023] [Accepted: 07/25/2023] [Indexed: 08/01/2023]
Abstract
The study aimed to investigate the effect of enzymatic interesterification on the lipid composition, physicochemical properties and rheological behavior of Cinnamomum camphora seed kernel oil (CCSKO), Pangasius bocourti stearin (PBST) and perilla seed oil (PSO) blends. The results showed that the interesterification process significantly changed the TAG profile of the blends. Lipid products from the enzymatic interesterification (EIE) had significantly lower slide melting point and solid fat content than the non-interesterification (NIE) lipid products. Interesterification process changed the crystal polymorphic forms from β > β' of NIE to β < β' of EIE. The crystal morphology of EIE was smaller and more diffuse compared to the NIE. Moreover, EIE showed improved rheological behavior, which was more suitable for food margarine preparation. The findings have provided a theoretical basis for the potential application of Lipozyme TL IM modified lipid products in the food industry.
Collapse
Affiliation(s)
- Wenran Tian
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Xianghui Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resources and Environment, Nanchang University, Nanchang 330031, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China.
| | - Jiaheng Xia
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Junxin Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Guibing Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Ping Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China.
| | - Xuefang Wen
- Institute of Applied Chemistry, Jiangxi Academy of Science, Nanchang, 330096, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand
| |
Collapse
|
4
|
Comparative Effect of Cooling on the Physico-chemical-sensory Properties of Ghee from Cow and Buffalo Milk, and Evaluation of the Low-fat Spread Prepared from Cow and Buffalo Milk Ghee. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02312-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
5
|
|
6
|
Acyl migration occurrence of palm olein during interesterification catalyzed by sn-1,3 specific lipase. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111023] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
7
|
Tarakçi Z, Yildirim M. Effects of ghee and olive oil usage on cocoa hazelnut spreads during storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15246] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zekai Tarakçi
- Department of Food Engineering Faculty of Agriculture University of Ordu Ordu Turkey
| | - Muhammet Yildirim
- Department of Food Engineering Faculty of Agriculture University of Ordu Ordu Turkey
| |
Collapse
|
8
|
Modification of palm-based oil blend via interesterification: Physicochemical properties, crystallization behaviors and oxidative stabilities. Food Chem 2021; 347:129070. [PMID: 33482483 DOI: 10.1016/j.foodchem.2021.129070] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 01/02/2021] [Accepted: 01/06/2021] [Indexed: 11/20/2022]
Abstract
Interesterification is widely employed as an effective technique to modify oils and fats. This study utilizes palm-based oil (palm olein: palm kernel oil: palm stearin, 5:3:2, w/w/w) as the raw material for the interesterification process performed in a pilot-scale packed bed reactor. Enzymatic interesterification (EIE) was catalyzed by Lipozyme TL IM (813.0 g) at 60℃ with reaction flow rate of 100 mL/min. Chemical interesterification (CIE) was catalyzed using sodium methoxide (0.3 wt%) as catalyst at 105 °C for 30 min. The results showed that the EIE fats had lower solid fat content tendency compared to that of CIE fats. The crystallization onset temperature was higher in EIE fats (23.09℃) compared to that of CIE (19.08℃). The results were consistent with the crystallization kinetics whereby the Avrami K constants of EIE fats were higher than that of CIE fats at various temperatures, indicating rapid crystallization and instant nucleation. Linear growth mechanism was dominant and the crystals formed were smaller in size as observed using polarized light microscope. The interesterified fats exhibited the presence of β and β'-crystals. While most of the tocopherol content was retained after EIE (386.18 ug/g), the molecular distillation process reduced the tocopherol concentration (110.01 ug/g) which consequently affected the oxidative stability. The findings in this work contribute to the fundamental understanding on the differences between CIE and EIE fats and provides data to support the preparation of modified fats via EIE that shows great potential as a controllable technique for industrialization.
Collapse
|
9
|
Nguyen V, Rimaux T, Truong V, Danthine S, Dewettinck K, Van Bockstaele F. Effect of Milk Fat Concentration on Fat Crystallization of Palm Oil‐Based Shortenings. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12426] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Viet Nguyen
- Food Structure and Function Research group, Faculty of Bioscience Engineering Ghent University 9000 Belgium
- Vandemoortele Centre ‘Lipid Science and Technology’, Faculty of Bioscience Engineering Ghent University 9000 Belgium
- Department of Chemical Engineering Nong Lam University‐HCM City 70000 Vietnam
| | - Tom Rimaux
- Vandemoortele Centre ‘Lipid Science and Technology’, Faculty of Bioscience Engineering Ghent University 9000 Belgium
- Belgium R&D Vandemoortele Lipids NV & Vamix NV Izegem 8870 Belgium
| | - Vinh Truong
- Department of Chemical Engineering Nong Lam University‐HCM City 70000 Vietnam
| | - Sabine Danthine
- Laboratory of Food Science and Formulation University of Liege, Gembloux Agro‐BioTech Gembloux 5030 Belgium
| | - Koen Dewettinck
- Food Structure and Function Research group, Faculty of Bioscience Engineering Ghent University 9000 Belgium
- Vandemoortele Centre ‘Lipid Science and Technology’, Faculty of Bioscience Engineering Ghent University 9000 Belgium
| | - Filip Van Bockstaele
- Food Structure and Function Research group, Faculty of Bioscience Engineering Ghent University 9000 Belgium
- Vandemoortele Centre ‘Lipid Science and Technology’, Faculty of Bioscience Engineering Ghent University 9000 Belgium
| |
Collapse
|
10
|
Sivakanthan S, Madhujith T. Current trends in applications of enzymatic interesterification of fats and oils: A review. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109880] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
|
11
|
Zhang Z, Lee WJ, Wang Y. Evaluation of enzymatic interesterification in structured triacylglycerols preparation: a concise review and prospect. Crit Rev Food Sci Nutr 2020; 61:3145-3159. [PMID: 32696657 DOI: 10.1080/10408398.2020.1793725] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Enzymatic interesterification (EIE) is one of the emerging technologies in the specialty fats industry. EIE has several advantages over the conventional chemical interesterification method, such that the process has higher flexibility and efficiency, is environmentally friendly and the immobilized enzyme can be recycled besides of the lower requirement for substrate's acid value. The physical properties and nutritional qualities of the fats and oils are modified after EIE, depending on the change in the position of fatty acids on the triacylglycerol (TAG) molecules. Evaluation of the interesterification reaction are important and useful in terms of its technological applications. This paper summarizes the conventional methods and the advancement for evaluating EIE processes, e.g., determination of the change in slip melting points, solid fat contents, TAG with equivalent carbon numbers, and sn-2 fatty acid compositions of the end product. Nonetheless, these methods are not comprehensive because during the EIE process, acyl migration occurs. A novel and convenient evaluation model which is based on the fatty acid distribution on the glycerol-backbone is proposed as a perspective. This model can be employed to monitor the interesterification degree and acyl migration during a regiospecific EIE process, which serves as a reaction rule that can be employed to control and optimize the EIE process, thereby producing structured TAG with desired properties.
Collapse
Affiliation(s)
- Zhen Zhang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong, China
| | - Wan Jun Lee
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong, China
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong, China
| |
Collapse
|
12
|
Flores Ruedas RJ, Dibildox-Alvarado E, Pérez Martínez JD, Murillo Hernández NI. Enzymatically interesterified hybrid palm stearin as an alternative to conventional palm stearin. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1699168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
| | - Elena Dibildox-Alvarado
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosí, México
| | | | | |
Collapse
|
13
|
Yamoneka J, Malumba P, Lognay G, Blecker C, Danthine S. Irvingia gabonensis seed fat as hard stock to formulate blends for trans free margarines. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.053] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
14
|
Assessment of effectiveness of synthetic diacylglycerols as emulsifiers in dispersion systems containing interesterified Turkey fat. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3079-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
|
15
|
Yamoneka J, Malumba P, Lognay G, Béra F, Blecker C, Danthine S. Enzymatic Inter-Esterification of Binary Blends ContainingIrvingia gabonensisSeed Fat to Produce Cocoa Butter Substitute. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700423] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Juste Yamoneka
- Food Science and Formulation; University of Liege, Gembloux Agro-Bio Tech; Avenue de la Faculté d'Agronomie, 2B B-5030 Gembloux Belgium
- Agronomy Faculty; Departement of Chemistry and Agricultural Industries; University of Goma; BP 204 Goma Democratic Republic of Congo
| | - Paul Malumba
- Food Process Engineering; University of Liege, Gembloux Agro-Bio Tech; Avenue de la Faculté d'Agronomie, 2B B-5030 Gembloux Belgium
- Agricultural Faculty; University of Kinshasa; BP 14071 Kinshasa 1 Democratic Republic of Congo
| | - Georges Lognay
- Analytical Chemistry; University of Liege, Gembloux Agro-Bio Tech; Passage des Déportés, 2 B-5030 Gembloux Belgium
| | - François Béra
- Food Process Engineering; University of Liege, Gembloux Agro-Bio Tech; Avenue de la Faculté d'Agronomie, 2B B-5030 Gembloux Belgium
| | - Christophe Blecker
- Food Science and Formulation; University of Liege, Gembloux Agro-Bio Tech; Avenue de la Faculté d'Agronomie, 2B B-5030 Gembloux Belgium
| | - Sabine Danthine
- Food Science and Formulation; University of Liege, Gembloux Agro-Bio Tech; Avenue de la Faculté d'Agronomie, 2B B-5030 Gembloux Belgium
| |
Collapse
|
16
|
Yu D, Qi X, Jiang Y, Zou D, Wang L, Jiang L, Qin L. Preparation of Margarine Stock Rich in Naturally Bioactive Components by Enzymatic Interesterification. J Oleo Sci 2018; 67:29-37. [DOI: 10.5650/jos.ess17076] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Dianyu Yu
- School of Food Science, Northeast Agricultural University
| | - Xiaofen Qi
- School of Food Science, Northeast Agricultural University
| | - Yang Jiang
- School of Food Science, Northeast Agricultural University
| | - Dezhi Zou
- School of Food Science, Northeast Agricultural University
| | - Liqi Wang
- School of Computer and Information Engineering, Harbin University of Commerce
| | - Lianzhou Jiang
- School of Food Science, Northeast Agricultural University
| | - Lanxia Qin
- School of Food Science, Northeast Agricultural University
| |
Collapse
|
17
|
Omar KA, Gounga ME, Liu R, Mwinyi W, Aboshora W, Ramadhan AH, Sheha KA, Wang X. Triacylglycerol composition, melting and crystallization profiles of lipase catalysed anhydrous milk fats hydrolysed. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1301954] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Khamis Ali Omar
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Department of Food Safety and Quality, Zanzibar Food and Drugs Board, Zanzibar, Tanzania
| | - Mahamadou Elhadji Gounga
- Département des Sciences et Techniques de Productions Végétales, Faculté d’Agronomie et des Sciences de l’Environnement, Université Dandicko Dankoulodo de Maradi, Maradi, Niger
| | - Ruijie Liu
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Warda Mwinyi
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Department of Food Safety and Quality, Zanzibar Food and Drugs Board, Zanzibar, Tanzania
| | - Waleed Aboshora
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Abuubakar Hassan Ramadhan
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Khadija Ali Sheha
- Department of Food Safety and Quality, Zanzibar Food and Drugs Board, Zanzibar, Tanzania
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| |
Collapse
|
18
|
Chen Q, Li Y, Fu J, Ma X, Teng Y, Wang Y. Production of diacylglycerol-enriched oils by enzymatic interesterification and molecular distillation using soybean oil and distilled saturated monoacylglycerol. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600332] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Qiong Chen
- Guangdong Saskatchewan Oilseed Joint Laboratory; Department of Food Science and Engineering; Jinan University; Guangzhou P. R. China
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery; Guangzhou P. R. China
| | - Ying Li
- Guangdong Saskatchewan Oilseed Joint Laboratory; Department of Food Science and Engineering; Jinan University; Guangzhou P. R. China
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery; Guangzhou P. R. China
| | - Junning Fu
- Guangdong Saskatchewan Oilseed Joint Laboratory; Department of Food Science and Engineering; Jinan University; Guangzhou P. R. China
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery; Guangzhou P. R. China
| | - Xiang Ma
- Guangdong Saskatchewan Oilseed Joint Laboratory; Department of Food Science and Engineering; Jinan University; Guangzhou P. R. China
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery; Guangzhou P. R. China
| | - Yinglai Teng
- Guangdong Saskatchewan Oilseed Joint Laboratory; Department of Food Science and Engineering; Jinan University; Guangzhou P. R. China
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery; Guangzhou P. R. China
| | - Yong Wang
- Guangdong Saskatchewan Oilseed Joint Laboratory; Department of Food Science and Engineering; Jinan University; Guangzhou P. R. China
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery; Guangzhou P. R. China
| |
Collapse
|
19
|
Prasanth Kumar PK, Jeyarani T, Gopala Krishna AG. Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:3060-3072. [PMID: 27765977 PMCID: PMC5052175 DOI: 10.1007/s13197-016-2279-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/07/2016] [Accepted: 06/17/2016] [Indexed: 11/28/2022]
Abstract
Phytonutrients retained palm olein (PRPOL) was prepared and blended into butterfat at different ratios. The physicochemical characteristics and the phytonutrient composition of blends, as well as its utilization in the preparation of functional chocolate spread were evaluated. The results showed that the redness, yellowness, slip melting point, free fatty acids, peroxide value, iodine value, unsaponifiable matter, diacylglycerol and monoacylglycerol increased while lightness, saponification value, and triacylglycerol significantly decreased upon incorporation of increased quantities of PRPOL into butterfat. The incorporation affected short chain, medium chain and long chain fatty acids content along with variation in the palmitic, stearic, oleic acids content of the blends as compared to butterfat alone. Improvement in carotenoids (6-27 fold), phytotosterols (3-15 fold), tocopherols and tocotrienols (4-17 fold), and squalene (1-6 fold) in blends was observed upon incorporation of PRPOL. Cholesterol level in the blends was reduced (10-50 %) as compared to the butterfat. The blends showed an intermediate solid fat content of PRPOL and butterfat. Moreover, radical scavenging activity of the blends increased with increase in PRPOL quantity. Prepared chocolate spreads showed similar fat, moisture, colour components (L*, a* and b*) and better emulsion stability. The hardness of the spreads was increased upon increasing quantity of PRPOL. The sensory evaluation showed that chocolate prepared by replacing butterfat with 20 % PRPOL had acceptable sensory attributes.
Collapse
Affiliation(s)
- P. K. Prasanth Kumar
- Department of Traditional Food and Sensory Science, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore, 570020 India
| | - T. Jeyarani
- Department of Traditional Food and Sensory Science, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore, 570020 India
| | - A. G. Gopala Krishna
- Department of Traditional Food and Sensory Science, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore, 570020 India
| |
Collapse
|
20
|
Enzymatic Interesterification of Lauric Fat Blends Formulated by Grouping Triacylglycerol Melting Points. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2851-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
21
|
Stability of Emulsions Containing Interesterified Fats Based on Mutton Tallow and Walnut Oil. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2659-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|